Patrani Machchi Recipe Card

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time :31-40 minutes

Cook time :11-15 minutes

Serve :4

Level Of Cooking :Moderate

Taste :Tangy

Ingredients for Patrani Machchi Recipe

Pomfret 8

Fresh Coconut scraped 1/2 cup

Fresh coriander leaves 1 cup

Salt to taste

Green chillies 4

Cumin seeds 3 teaspoons

Garlic 6-8 cloves

Lemon juice 4 tablespoons

Banana leaves 3-4

Method

Step 1

Cut fish fillets into two inches by one and a half inch sized pieces. Grind together coconut, coriander leaves, salt, green chillies, cumin seeds, garlic and lemon juice to a smooth chutney.

Step 2

Marinate the fish pieces in this chutney for about fifteen minutes. Cut banana leaves into smaller pieces. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.

Step 3

Fold in the ends to make a parcel. You can either steam these fish parcels or cook on a tawa. To steam just place them in a steamer and steam for five minutes. To cook on a tawa, heat oil and place the parcels on it.

Step 4

Cook turning the parcels from time to time so that they get cooked on both the sides. When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.

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